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Cheesecake Factory Louisiana Chicken Pasta

Cheesecake Factory Louisiana Chicken Pasta - recipe card
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This copycat recipe delivers a creamy, spicy Cajun pasta with pan-seared chicken, tender fettuccine, and a rich Parmesan-cream sauce. The chicken is seasoned with a bold Cajun spice blend, then sliced over a bed of pasta and vegetables for a restaurant-quality meal at home.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 8 oz each raw)
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese (about 2 oz)
  • 12 oz dried fettuccine pasta
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides evenly with 1 tablespoon Cajun seasoning, pressing the spices gently into the meat to help them adhere, and let rest at room temperature for 10 minutes to allow the seasoning to penetrate.
  2. Bring a large pot of generously salted water to a rolling boil over high heat. Add the fettuccine and cook according to package directions until al dente (typically 9-11 minutes). Reserve 1 cup of pasta cooking water before draining, then drain the pasta and set aside. Do not rinse—the starch on the pasta helps the sauce cling.
  3. While the pasta cooks, heat the olive oil in a large, heavy skillet (preferably cast-iron or stainless steel) over medium-high heat until the oil shimmers. Carefully add the seasoned chicken breasts and cook without moving them for 5-6 minutes, until the bottom is deeply golden brown and releases easily from the pan.
  4. Flip the chicken breasts and reduce the heat to medium. Cook for an additional 5-6 minutes, until the internal temperature reaches 165°F/74°C when tested with an instant-read thermometer. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing—this keeps the juices locked in.
  5. Reduce the skillet heat to medium and add the butter. Once melted and foaming, add the sliced onion and bell pepper. Cook, stirring occasionally, for 4-5 minutes until the vegetables have softened and the onion turns translucent, scraping up any browned bits from the bottom of the pan.
  6. Add the minced garlic to the vegetables and stir continuously for 30 seconds until fragrant—do not let it burn, as burnt garlic turns bitter. Immediately pour in the heavy cream, stirring to combine with the vegetables and deglaze the pan completely.
  7. Bring the cream mixture to a gentle simmer (small bubbles around the edges) over medium heat. Reduce the heat to low and slowly whisk in the grated Parmesan cheese, stirring until fully melted and the sauce is smooth and slightly thickened, about 2 minutes.
  8. Taste the sauce and adjust seasoning with kosher salt and freshly ground black pepper as needed. Remember that the Cajun seasoning and Parmesan both contain salt, so add conservatively at first. If the sauce becomes too thick, thin it with a splash of the reserved pasta water.
  9. Add the drained fettuccine to the sauce along with 1/4 cup of the reserved pasta water. Toss the pasta using tongs to coat each strand evenly, adding more pasta water a tablespoon at a time if needed to achieve a silky consistency that clings to the noodles.
  10. Slice the rested chicken breasts against the grain into 1/2-inch thick strips. The grain runs lengthwise; cutting across it ensures tender, easy-to-chew pieces. Divide the pasta among four plates, then fan the sliced chicken over each portion.
  11. Finish with an extra sprinkling of grated Parmesan and a crack of black pepper, if desired. Serve immediately while the sauce is still hot and the chicken is juicy—the sauce will thicken as it cools, so prompt serving is best.
  12. For a spicier dish, add a pinch of cayenne pepper or extra Cajun seasoning to the cream sauce. For a milder version, use a low-sodium Cajun seasoning or reduce the amount slightly.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when chilled; to reheat, place the pasta in a skillet over medium-low heat with a splash of milk or cream, stirring frequently until warmed through (about 5-7 minutes). Individual portions can be microwaved on high for 1-2 minutes, stirring halfway through. Freezing is not recommended as the cream sauce may separate upon thawing.

Nutrition

Keywords: Louisiana chicken pasta, Cheesecake Factory copycat, Cajun pasta, creamy chicken pasta, fettuccine Alfredo, spicy chicken pasta, weeknight dinner, easy pasta recipe, chicken breast recipe, Cajun seasoning

Find it online: https://copycatkitchenco.com/cheesecake-factory-louisiana-chicken-pasta/